1. Pre-heat the oven to 180°c (or Fan 170°c), Gas Mark 4. Lightly grease and base line a 22cm square tin.
2. Whisk together the sugar and eggs until pale and creamy. Sieve in the flour and cocoa powder, add ground almonds and gently fold in. Once combined gently, whisk in the Bath Harvest Rapeseed Oil. Stir in any additions if using.
3. Pour into prepared tin and bake in centre of oven for 20 – 25 minutes until the edges just come away and the cake springs back slowly when touched. Cool slightly before turning out onto wire rack. Cut into squares. Keep in an airtight container for up to 3 days.